Wheat Watchers

Preparedness and Planning Group

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    Wheat Watchers meets monthly on the 3rd Wednesday at 7:00 pm at Kathy's house.

    We've talked the talk, now it's time to walk the walk. I'm letting the blog, newsletter and e-mail do most of the talking and leaving the meetings open for much more DOING!

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Food Storage Recipe Monday

Posted by imawheatwatcher on March 14, 2011

I thought that it would be a great use of this blog to post food storage friendly recipes every Monday. I have gotten several comments that people would LOVE more recipes. If you have a recipe that you love and would like to share, please email it to me!

English Muffins

1/2 C non-fat powdered milk (if using instant double)
1 TBS sugar
1 tsp salt
1 TBS shortening
1 C hot water
1 envelope dry yeast (2 TBS)
1/8 tsp sugar
1/3 C warm water
2 C all purpose flour, sifted (I would use 1 1/2 C ap and then 1/2 wheat flour)
Special Equipment: electric griddle, 3-inch metal rings*

In a bowl combine the powdered milk, 1 TBS of sugar, 1/2 tsp of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 tsp of sugar and 1/3 cup warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat griddle to 300 degrees F.

Add the remaining 1/2 tsp of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using an ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5-6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with a fork and serve.

*Small tuna cans with tops and bottoms removed work well for metal rings.

Recipe adapted from Alton Brown

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